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the low carb way

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Archive for the ‘Snacks’ Category

Cheese Crisps

Posted by Solitary Dancer on April 15, 2017



Photo by Linda at http://www.genaw.com

Source: http://www.genaw.com/lowcarb/cheese_crisp.html

8 ounce bag shredded cheese, any flavor

Place a square of parchment paper (do NOT use wax paper) on a microwaveable dinner plate. Place a generous tablespoon of cheese in center of plate and, with your fingers, gently spread into a circle about 3 1/2-4″ in diameter and not too thick in the middle. Microwave on HIGH about 30-40 seconds or until a toasty color and they sound crisp when tapped with your fingernail. Lift it off the paper with tongs and set on paper towel to cool. You can use the same piece of parchment over and over for the current crisp-making session. These will keep quite well in an air-tight container at room temperature for several days or longer.

Makes about 18-20 crisps
Can be frozen

Per 6 Crisps: 304 Calories; 25g Fat; 19g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carbs

These crisps are so easy and such a great snack.  Thanks to Linda for the recipe and click here to see several other variations, by Linda.


Posted in Breads & Crackers, Crackers, Misc Recipes, Snacks | Leave a Comment »

Blushing Eggs

Posted by Solitary Dancer on July 10, 2008

This sounds interesting and I hope you enjoy!

Blushing Eggs


2 hard-boiled eggs
1 ounce cream cheese, softened
1 ounce canned tomato puree
3/4 teaspoon mayonnaise
1/4 butterhead lettuce, shredded ** See Note


Cut eggs in half lengthwise and scoop out egg yolks and mash.

Combine egg yolks, cream cheese, tomato puree and mayonnaise in a bowl.

Beat well to give the cream cheese mixture a soft piping consistency; add more mayonnaise if needed. Season with salt and pepper to taste.

Pipe mixture back into egg whites. Serve on a bed of lettuce.

**NOTE:  Don’t know what Butterhead Lettuce is?  I didn’t so here’s what I found:

Butterhead Lettuce

Definition: One of two varieties of head lettuce (the other being crisphead). Butterhead lettuces have small, round, loosely formed heads with soft, buttery-textured leaves ranging from pale green on the outer leaves to pale yellow-green on the inner leaves. The flavor is sweet and succulent. Because the leaves are quite tender, they require gentle washing and handling. Boston and Bibb (also called limestone) lettuce are the two most well known of the butterhead family. The smaller Bibb is highly prized by gourmets. Both Boston and Bibb lettuce are sometimes referred to simply as “butterhead” or “butter” lettuce.

Posted in Appetizers, Holiday Ideas, Snacks | Leave a Comment »

Peanut Butter and Jelly Cookies

Posted by Solitary Dancer on June 5, 2008

Peanut Butter and Jelly Cookies

photo by : SouthBeachDiet

Prep Time: 15 minutes | Start to Finish: 30 minutes | Serves: 12 (2-piece servings)


  • 3/4 cup granular sugar substitute
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter
  • 1 teaspoon baking soda
  • 1/4 cup sugar-free jam, any flavor


Preheat oven to 350°F. Line a baking sheet with parchment paper.

Mix sugar substitute, egg, and vanilla with an electric mixer set on low for 3 minutes.

Add peanut butter and baking soda. Mix on medium until dough comes together, about 30 seconds.

Form dough into 24 (2-teaspoon) balls and place on baking sheet 1 inch apart.

Gently press your thumb into the center of each to make an indentation.

Fill each indentation with 1/2 teaspoon jam.

Bake until lightly browned on the bottom, 12 to 14 minutes.

Transfer to a wire rack to cool completely.

Posted in Cookies, Desserts, Holiday Ideas, Snacks | 2 Comments »

Sugar Free Macaroons

Posted by Solitary Dancer on June 3, 2008

Sugar Free Macaroons
by: Liz Nielsen


3 1/4 oz. ground almonds — (100 grams)
3 1/4 ounces Splenda — (100 grams)
1 Pinch cream of tartar
1/4 tsp. vinegar
1/4 tsp. almond essence
2 egg whites


Whisk half of artificial sweetener, all of cream of tartar, vinegar and egg whites together for at least 5 minutes until mixture forms peaks but is not dry.

Mix in almonds and remaining artificial sweetener and almond essence and
spoon on to baking paper.

Bake at 350 degrees (175 C) for about 15 minutes.


Photo Credit: Jupiter Images

Posted in Cookies, Desserts, Snacks | Leave a Comment »

Lemon Lime Slushee

Posted by Solitary Dancer on May 26, 2008

Lemon-Lime Slushee
Recipe courtesy George Stella

lime_lemons INGREDIENTS:

2 lemons, juiced (may use reconstituted juice)
2 limes, juiced
3/4 cup water
2 cups ice cubes
1 cup sugar substitute (recommended: Splenda)
Lemon slices, for garnish
Lime slices, for garnish


Place all ingredients in a blender, cover tightly, and blend on high for 1 to 2 minutes, or until smooth. Pour into 4 glasses, and garnish with fresh lemon and lime slices.

Cook’s Note: Use the pulse button or turn the blender on and off to help chop the ice evenly.

Nutrition Information 

Nutrient Value Per Serving

Calories 10
Fat 0 grams

Saturated Fat 0 grams
Carbohydrates 8 grams

Fiber 0 grams
Net Carbohydrates 8 grams


photo credit: The Spice Shelf

Posted in Beverages, Desserts, Snacks | Leave a Comment »

Chocolate Glazed Crullers

Posted by Solitary Dancer on May 2, 2008

Chocolate Glazed Crullers
by: Cleochatra

It’s been awhile since I’ve made the rounds to my favorite food blogs. But I had to visit Cleochatra after I saw her recipe posted on Dr. B’s forum. Holy Cow, this woman is one heck of an inspiration to get me back into the kitchen.

Look at this. This is her photo. I take no credit for the drool spots on your keyboard. Please visit Cleochatra and see all the cool stuff that’s come out of her kitchen and her imagination.


Thank you Cleo, this looks so awesome I can’t wait to go grocery shopping!


3 eggs, separated
3 ounces cream cheese
1 tsp baking powder
1/8 tsp cream of tartar
1 packet Splenda
2 Tbsp Davinci’s Vanilla Syrup (Sugar Free)


Preheat oven to 300 degrees F.

In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).

In separate bowl, blend cream cheese, yolks, baking powder and davincis sugar free syrup. Adding half of the yolk batter at a time to the whites and using a tall spoon (I use an iced tea spoon), make a lazy sine wave through the batter once. Turn the bowl 90 degrees and repeat. Add second half of the yolk mix and repeat sine wave two more times.
Place in ungreased, nonstick angel food miniature cake pans.

Bake for 30 minutes. Remove pans from oven and let cool on a cooling rack.Makes 4 crullers.

Chocolate Glaze

2 Lindt 80% dark chocolate squares (buy in candy bar)
1 Tbsp davincis vanilla sugar free syrup
2 small packets Splenda
2 Tbsp heavy whipping cream
2 Tbsp butter
In a microwavable bowl, combine ingredients. Microwave for 30 seconds. Stir well. Dip tops of crullers into mixture. Drizzle any remaining mixture to fill bare spots. Let crullers rest on cooling rack until glaze has set.

Will coat 6-8 crullers

Posted in Breads & Crackers, Breakfast Ideas, Brunch, Desserts, Snacks | Leave a Comment »

Boneless Chicken Wings, Kinda

Posted by Solitary Dancer on March 28, 2008

Boneless Chicken Wings, Kinda
by Chef 801142




1/8 cup olive oil
4  chicken thighs, bone-in (De bone yourself in stead of paying the extra)
1/2 cup hot sauce, (original recipe recommends Franks Original)
1/4 cup butter
4 tablespoons water
2 tablespoons white vinegar
1 dash ground black pepper



   1. Preheat oven to 400 Degrees.

   2. Pull skin off chicken if desired.franks

   3. Cut each thigh in half then de-bone.

   4. Heat oil on medium in frying pan.
   5. Once oil is hot add chicken and cook for 5 minutes each side.

   6. Melt Butter or Margarine in small pot.

   7. Add Hot Sauce, Water, Vinegar, and Pepper bring to boil.

   8. Put Chicken in baking dish, Spray dish with non-stick or line with foil.

   9. Pour sauce on top or chicken.

  10. Bake for 25 minutes.

photo credit: dkimages and amazon

Posted in Chicken, Main Dishes, Snacks | Leave a Comment »

Monterey Spinach Melts

Posted by Solitary Dancer on March 17, 2008

Monterey Spinach Melts

Recipe By: MeghanC


1/4 cup chopped onion
1 clove garlic — pressed
9 ounces frozen chopped spinach — thawed and drained
1/4 cup mayonnaise
1/4 cup sour cream
salt and pepper — to taste
4 ounces Monterey jack cheese — thinly sliced
Low carb crackers (original recipes used broken Wasa pieces)


Pre-heat oven to 375. Combine all ingredients except cheese.

Spread mixture into crackers.

Place on cookie sheet

Slice 20 slices of cheese thinly. Place on top of each.

Bake for 10-12 minutes or until cheese is melted. Serve immediately.

Makes 20 appetizers.

Posted in Appetizers, Misc Recipes, Snacks, Spinach | Leave a Comment »

Salami and Provolone Layered Torte

Posted by Solitary Dancer on February 18, 2008


I found this over at D-Solve and I think it sounds really nice and simple and quite tasty. If you go to D-Solve check out their recipes and download their free collection.

Makes 4 servings


1/2 good provolone cheese, sliced thin
1/2 cup Good Seasons dressing, garlic and herbs, mixed (see Note)
1/2 lb sopressata or Genoa salami, sliced thin
1/2 cup Pesto (or see Note)


Put a layer of provolone slices in a pie plate. Brush with dressing. Add a layer of salami, then a thin layer of pesto.

Continue layering in this way until you have used up ingredients. Wrap in plastic wrap and refrigerate
several hours.

Cut into wedges and serve.

Note: You can substitute your favorite Italian dressing for the Good Seasons, and you can use a prepared pesto sauce. Just read the labels and make sure you adjust your carbohydrate and protein counts accordingly.

Per serving.
Carbohydrates: 5.16 g
Protein: 4.86 OZ

Posted in Appetizers, Misc Recipes, Snacks | 1 Comment »

Club "Sandwich"

Posted by Solitary Dancer on December 27, 2007

Here’s another nice and easy idea posted by Dr of Golf at a body building forum. I stumbled upon this forum and was surprised to find some pretty good recipes!

Club “Sandwich”


2 large chicken breast halves, cooked, bones and skin removed – dice into cubes
1/2 lb bacon, fried very crisp, drained – crumble into largish pieces
2 tomatoes – cut into small cubes
Generous amount of mayonnaise to bind
Salt & pepper to taste
Optional pinch of celery seeds
8 large leaves of Romaine lettuce left whole, washed, dried, and crisped in fridge


Mix first group to make chicken salad, and use the Romaine leaves like taco shells to eat it with. Serves two for a light supper.

Posted in Chicken, Lunch Ideas, Salads, Snacks | Leave a Comment »